3 cups frozen hash browns
3/4 cup monterey jack cheese shredded
1 cup cooked ham diced
1/4 cup green onions chopped
4 eggs beaten
12 ounces evaporated milk
1/4 teaspoon black pepper
1/8 teaspoon salt
Preheat oven to 350 degrees F.
Grease a 2-quart baking dish with butter or non-stick cooking spray.
Arrange hash brown potatoes evenly in the bottom of the prepared dish.
Sprinkle cheese, ham, and green onions over the hash browns.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt together.
Pour the egg mixture over the potato mixture in the dish.
At this point, you can cover and refrigerate the casserole for several hours or overnight if needed.
Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. (If you made the casserole ahead of time and chilled it, bake for 55 to 60 minutes instead.)
Remove from oven and let stand 5 minutes before cutting into 8 portions and serving.
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